Classic Elvis Presley Sheet Cake – Easy Recipe

There’s something magical about a dessert that carries a story—especially when that story involves The King himself. Legend has it that Elvis Presley adored this rich, banana-laced sheet cake slathered in peanut butter frosting, and after one bite, you’ll understand why. The first time I made it, my kitchen smelled like a Southern diner in the 1950s, and my family hovered around the oven like it was broadcasting an Elvis concert. Trust me, this cake is so good, you’ll want to laminate the recipe—hence the title: OMG DON’T LOSE THIS.

The Ingredients (aka The Dream Team)

This cake is all about bold, comforting flavors. Here’s what you’ll need:

• Ripe bananas – The spottier, the better! They add natural sweetness and moisture.
• Butter – Unsalted, because we’re controlling the saltiness here. Plus, it’s Elvis-approved.
• Creamy peanut butter – Skip the natural kind for this; we need that smooth, rich texture.
• Buttermilk – Tangy and tenderizing. No buttermilk? Mix milk with a splash of vinegar.
• Brown sugar & vanilla – For depth and warmth. Pure vanilla extract only—no imitations!
• Crushed peanuts – Optional, but that crunch is *chef’s kiss*.

Step-by-Step: Let’s Bake Like The King

This cake is forgiving, but a few tricks ensure perfection:

1. Mash those bananas – Lumps are fine, but aim for a mostly smooth puree. Pro tip: A fork works better than a blender here.
2. Cream butter and sugars – Take your time! Fluffy = tender crumb. If your mixer’s going full tilt, pause to scrape the bowl.
3. Alternate dry and wet – Add flour mixture and buttermilk in batches, starting and ending with flour. This prevents overmixing (and toughness).
4. Bake low and slow – 325°F ensures even cooking. A toothpick should come out almost clean—carryover heat finishes the job.

While the cake cools, whip up the frosting: melt peanut butter with a bit of butter, whisk in powdered sugar and a splash of milk, then pour it over the warm cake like liquid gold. Sprinkle peanuts on top if you’re feeling fancy.

There’s something magical about this Elvis Presley Sheet Cake—it’s rich, decadent, and packed with all the flavors the King himself loved. But before you dive into baking, let me share some pro tips and fun twists to make it your own!

Pro Tips, Variations, and Substitutions

Want to take this cake to the next level? Here are some expert tricks and variations:

• Peanut Butter Lovers: Swap half the butter in the frosting for creamy peanut butter for an even more Elvis-approved treat.
• Banana Boost: Add a layer of thinly sliced bananas between the cake and frosting for extra moisture and flavor.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top for texture.
• Dairy-Free: Use plant-based butter and milk to make this cake vegan-friendly.
• Chocolate Upgrade: Stir in a handful of chocolate chips to the batter for a double-chocolate experience.

What to Serve It With

This cake is a showstopper on its own, but if you want to make it part of a bigger spread, here are some perfect pairings:

• A scoop of vanilla ice cream for a warm-cold contrast.
• A drizzle of caramel sauce for extra indulgence.
• A tall glass of cold milk—just like Elvis would have enjoyed.
• Fresh berries to balance the richness.

Storage and Reheating Tips

This cake stays delicious for days if stored properly:

• Room Temperature: Cover tightly with foil or plastic wrap and keep at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm slices in the microwave for 10-15 seconds for that fresh-baked feel.

Frequently Asked Questions

Can I make this cake in a 9×13 pan?

Absolutely! A 9×13 pan works just fine—just adjust the baking time to 25-30 minutes.

Can I use natural peanut butter?

Yes, but stick to the creamy variety. The oil separation in natural peanut butter can make the frosting too runny.

What if I don’t have buttermilk?

No worries! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Can I make this ahead of time?

Definitely! Bake the cake a day in advance and frost it just before serving for the best texture.

A Final Note

This Elvis Presley Sheet Cake isn’t just a dessert—it’s a little piece of history, a bite of nostalgia, and a whole lot of love baked into one pan. Whether you’re serving it at a party or sneaking a midnight slice (no judgment here), it’s bound to bring smiles and maybe even a little hip-shaking. So go ahead, bake it, share it, and enjoy every last crumb. The King would approve!

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